Smoked Gouda & Mushroom Quiche with Romano Cheese
Thanksgiving

Smoked Gouda & Mushroom Quiche

with Romano Cheese

40 MIN
$16.99 4-6 Servings
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Vegetarian
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From the Test Kitchen

This crowd-pleasing quiche features a rich, savory mix of sherry-glazed mushrooms and onion, crème fraîche, and melty smoked gouda cheese.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Smoked Gouda & Mushroom Quiche with Romano Cheese
Title
  • 1 Pie Crust
  • 4 Pasture-Raised Eggs
  • ½ lb Mushrooms
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 4 oz Smoked Gouda Cheese
  • ¼ cup Crème Fraîche
  • ¼ cup Grated Romano Cheese
  • 1 Tbsp Sherry Vinegar
step-by-step
instructions
1 Prepare the ingredients

Preheat the oven to 425°F. Wash and dry the mushrooms; cut into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater.

2 Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
3 Assemble the quiche
Meanwhile, crack the eggs into a large bowl. Add the crème fraîche and 2 tablespoons of water; beat until smooth. Add the cooked vegetables and half the grated gouda; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling, then top with the remaining grated gouda. Season with salt and pepper.
4 Bake the quiche & serve your dish
Bake the quiche 18 to 20 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche garnished with the romano. Enjoy!

Tips from Home Chefs

Smoked Gouda & Mushroom Quiche

1 Prepare the ingredients

Preheat the oven to 425°F. Wash and dry the mushrooms; cut into bite-sized pieces. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda on the large side of a box grater.

2 Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.
3 Assemble the quiche
Meanwhile, crack the eggs into a large bowl. Add the crème fraîche and 2 tablespoons of water; beat until smooth. Add the cooked vegetables and half the grated gouda; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling, then top with the remaining grated gouda. Season with salt and pepper.
4 Bake the quiche & serve your dish
Bake the quiche 18 to 20 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiche garnished with the romano. Enjoy!
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